It’s a super simple, easy recipe that requires no time. If you have a bowl of cooked rice handy, the only thing you need is to quickly stir-fry all the ingredients and put on the rice!
The sliced spring onion is called Shiraga-negi, literally meaning grey-haired onion, which is a popular garnish for Japanese dishes.
With a lot of watercress and a hint of ginger, it’s refreshing as well as really good for you.
It’s an easy and inexpensive way to have some omega 3 rich, fatty fish!
Ingredients for 2
2 portions of Cooked Rice
2 Tins of Mackerel in Brine (approx. 160g when drained)
2 tbs Sesame Oil
2 slices of Ginger (chopped)
100g Watercress (roughly chopped)
I or 2 Spring Onions or Salad Onions
For cooking sauce (mix well beforehand)
1 tbs Sugar
2 tbs Soy Sauce
2 tbs Rice Wine (or dry white wine)
- Cut the spring onions into about 4cm long pieces, and then thinly slice them lengthways. Place the sliced spring onions in a bowl of cold water for 5 minutes to crisp them up and get rid of any sharpness. Place them on kitchen paper to dry.
- Heat the sesame oil in a frying pan. Add the tin of mackerel (drained) and chopped ginger, and then stir fry. Once they are coated with sesame oil, add roughly chopped watercress and stir-fry it further.
- Add the pre-mixed cooking sauce. Once the ingredients are coated with the sauce, place on the rice. Arrange sliced spring onion on top. Serve immediately.
- Don’t stir-fry for too long. All the ingredients are already cooked or don’t require cooking. You just need to combine the ingredients in the frying-pan and heat up.
- If you want to know how to cook perfect Japanese rice using a rice cooker, click the URL below and have a look my previous post.